Method

Combine the yoghurt and curry paste in a shallow dish. Add the tofu and turn to coat. Cover with plastic wrap. Place in the fridge for 15 minutes to marinate.

Step 2

Working in batches, process the cauliflower in a food processor until it resembles rice. Transfer to a bowl.

Step 3

Heat the oil in a large wok over high heat. Add the onion and stir-fry for 2 minutes or until softened. Add the garlic, ginger and chilli and stir-fry for 1 minute or until aromatic. Add the processed cauliflower and stir-fry for 2-3 minutes or until just tender. Add the lentils and spinach and stir-fry until warmed through. Set aside, covered to keep warm.

Step 4

Preheat a barbecue grill or chargrill pan on medium-high. Remove tofu from the marinade. Lightly spray with oil. Cook the tofu for 2 minutes each side or until golden. Serve cauliflower mixture topped with tofu. Sprinkle with coriander. Serve with lime.

Low kilojoule

Vegetarian

Nutrition

1085 kj

Energy

10g

Fat Total

4g

Saturated Fat

13g

Fibre

19g

Protein

17g

Carbs (total)

All nutrition values are per serve

Notes

For a cheesy twist, swap the tofu for 200g paneer, cut into 1cm-thick slices. Marinate the paneer as in Step 1 and then cook in a non-stick frying pan for 1-2 minutes each side.

Related Video

Author: Chrissy Freer

Image credit: Jeremy Simons

Publication: Taste Magazine

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